Goose Pâté with Prunes and Madeira-Simmered Garlic
Meet our cheef:
Andreas combines the elegant simplicity of Provencal and Tuscan cooking with the raw materials of his native Scandinavia. The result is a completely new approach to cooking – a range of delicious modern dishes with a history dating all the way back to the Vikings!
Makes approximately 1 quart (a little less than 1 liter)
List of ingredients
1 lb. (450 g) ground goose meat
½ lb. (225 g) goose liver, coarsely chopped
4 tbs. coarsely chopped fois gras
2 medium eggs
½ cup sifted all-purpose flour
1 tsp. salt
2 tsp. whole fennel seeds
10 – 16 strips of Italian-style lardo (or sufficiently to coat the form)
6-8 medium prunes, coarsely chopped
8-10 small cloves of garlic
½ cup (a little more than 1 dl) Madeira (or Port wine)
Madeira-boiled garlic: Peel the garlic. Heat the Madeira (or port wine) in a medium pot over medium high heat. Add the garlic, cover, and let it boil for 10-12 minutes until soft. Remove the lid for the last couple of minutes in order for the Madeira to thicken.
The pâté: Mix the meat, liver, fois gras, eggs, flour, salt, fennel seeds in a large bowl until smooth. Fold in the boiled garlic and prunes, and make sure you get with you all the syrupy Madeira. Coat a 1-quart (a little less than 1 liter), ovenproof dish with strips of lardo (Note that lardo melts easily. The heat from your hands can transform it to a gooey mess. Keep refrigerated, and work hastily while coating the form.) Transfer the mixture to the form. Cover with aluminum foil and bake in the oven at 350°F (175°C) for 45 minutes, until it has set in the middle. Let rest for at least half an hour before serving.